NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta elbows

3 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

0.5 cup Cauliflower florets

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Nutritional yeast

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea pasta in boiling water according to package directions, adding the finely chopped cauliflower florets for the last 3 minutes of cooking. Drain well.

• 3

  While the pasta cooks, dice the cooked chicken breast into small, bite-sized pieces.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Fold the cooked pasta, cauliflower, and diced chicken into the yogurt sauce until every piece is thoroughly coated.

• 6

  Transfer the mixture into a small oven-safe ramekin or baking dish.

• 7

  Sprinkle the panko breadcrumbs evenly over the top of the pasta mixture.

• 8

  Bake for 10-12 minutes, or until the sauce is bubbling and the breadcrumbs have turned a beautiful golden brown.